Homemade Lavender Oatmeal Facial Scrub

Got Lavender?  Try this easy recipe and you can enjoy it all year!

STEP 1:  Harvest your lavender:  I harvest just BEFORE my lavender starts to bloom flowers.  Using scissors, I cut 2-3 inches below the buds so I have plenty of room to bunch them together w/ a rubberband for the drying out process.

STEP 2:  DRY your lavender.  There are many methods, from dehydrators to laying on a cooling rack.  But I use the old fashioned method by bunching it up w/ a rubber band and hanging it upside down in my basement for 2 weeks-1 month.  BUDS WILL FALL OFF DURING THIS DRYING OUT PROCESS SO BE SURE AND LAY OUT A SHEET OR LARGE TABLE CLOTH TO CATCH THE BUDS THAT FALL.

STEP 3:  COLLECT your lavender.  Once dry, the buds will fall off easily.  Place all the buds in a seal-tight container.

TO MAKE SCRUB:

1 cup of steel cut or rolled oats
1/2 cup of lavender buds (dried out)
1/2 cup of almond meal
**OPTIONAL:  5 drops of Tea Tree Oil
**OPTIONAL:  5 drops of Vit E oil

Place all ingredients in a food processor until you have a very FINE CONSISTENCY.  Store in an air-tight container.  I keep mine in my bathroom and use it on my face AT LEAST once/week.  It is GENTLE yet POWERFUL.  Meaning:  if you have sensitive skin, this is a good scrub for you.  If you have acne or blackheads, don't be fooled for the "gentle" character:  it can clear up the worst of acne!

NOTE:  This will mold if you allow moisture in it.  When I use it in the shower, I avoid scooping it out w/ my wet hands.  Instead, I have a small little spoon inside.

YOU.  WILL.  FALL.  IN.  LOVE!!!

Easiest Lasagna EVER (and Gluten Free!) IF Friendly

Ingredients 

• 1 pound lean grass fed ground beef or ground deer
• 1 (32 ounce) jar organic /soy free spaghetti sauce
• 32 ounces 2% Fage
• 3 cups shredded or sliced organic mozzarella cheese
• 2 eggs
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• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 2-3 (depending on size) sliced zucchini's (NOT cooked.  And sliced however your heart desires, horizontal or vertical)
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1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. Set aside.
2. In a large bowl, mix together the Fage, eggs, dried parsley, salt and ground black pepper.  Feel free to toss in some other herbs, dried or fresh.  A little basil or oregano tastes awesome!
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with slicked zucchini, 1 3/4 cup of the cheese mixture, mozzarella, and 1/4 cup sauce. Repeat layers twice. Top with zucchini slices and remaining sauce, remaining mozzarella and some Parmesan cheese if you want. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 30 minutes. (it might drip!)  Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Raspberry-Mango Salsa

2 Mangoes, Diced
2 pints fresh Red Raspberries
1/2 cup finely diced red onion
1 tbsp chopped cilantro
Juice of 1/4 lime
Zest of 1/2 lemon
Zest of 1/2 orange
1/4 tsp of cayenne pepper
squirt of honey
Sea Salt to taste

Combine all into a bowl and toss.

**Adapted from Hy-Vee Ad.